Everyone's favourite treat of crispy rice cookies gets even better with ice cream and sprinkles. These sandwiches make great snacks for kindergarten to Grade 8 — or even high school — graduation parties.
- Portion size 12 servings
- Credits : Canadian Living Magazine: June 2004
Ingredients
Rice Crisp Squares:
Method
Line bottom of 13- x 9-inch (3.5 L) metal cake pan with parchment paper; grease sides. Set aside.
Rice Crisp Squares: In saucepan over medium-low heat, melt marshmallows with butter, stirring constantly, until smooth, about 5 minutes. Remove from heat; stir in vanilla.
Add half of the cereal to pan; stir until combined. Add remaining cereal; stir to coat completely. Scrape into greased bowl; let cool enough to handle, about 5 minutes. Using greased hands, press firmly into prepared pan; let cool completely.
Run knife around edges of pan; remove from pan and peel off paper. Cut crosswise in half. Spread 1 half evenly with ice cream; place remaining half on top. Wrap in plastic wrap; freeze in airtight container until firm, about 4 hours. Cut into 6 squares; cut each in half diagonally.
Meanwhile, in heatproof bowl over saucepan of hot (not boiling) water, melt chocolate; let cool. Dip 1 corner of triangle halfway into chocolate; smooth with knife. Place coloured sprinkles on waxed paper; press chocolate edge into sprinkles. Wrap individually in plastic wrap; freeze in airtight container until firm, at least 4 hours. (Make-ahead: Freeze for up to 2 days.)
Nutritional facts <b>Per serving:</b> about
- Sodium 197 mg
- Protein 3 g
- Calories 297.0
- Total fat 11 g
- Cholesterol 22 mg
- Saturated fat 7 g
- Total carbohydrate 47 g
%RDI
- Iron 16.0
- Folate 6.0
- Calcium 3.0
- Vitamin A 6.0
